-
serves
2
-
prep
5 minutes
-
cook
15 minutes
-
difficulty
Easy
Ingredients
- 400 g boneless, skinless thighs (or breasts), cut into pieces
- 3 tsp madras curry powder
- ½ tsp ground ginger
- ½ tsp five spice powder
- ½ tsp turmeric
- Vegetable or other oil, for cooking
- 1 onion, cut into medium slices
- 1 carrot, finely sliced
- 300 ml chicken stock
- 30 g frozen peas
- ½ tsp salt
- 1 tsp sugar
- 2 tsp potato starch or corn flour mixed with 3 tbsp cold water
- Fresh coriander, optional, to garnish
- Sliced fresh red chilli, optional, to garnish
- Cooked rice, to serve
- Chips, to serve, optional
Marinade for chicken
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1 tsp cornstarch
Instructions
- Marinade the chicken: Add the chicken and all the marinade ingredients to a bowl. Mix and set aside.
- Prepare the spices. In a bowl add the curry powder, ginger, five spice and turmeric. Mix well and set aside.
- Into a hot wok or pan, add 1½ tbsp of oil and stir fry the onion and carrots for 3-4 minutes. Add the chicken and stir fry for a further 3 minutes. Sprinkle with the spice mix and stir fry for 2 minutes until you smell the aroma of the spices.
- Pour the stock into the pan along with the peas and let the mixture simmer for 2-3 minutes. Season with salt and sugar. To thicken the sauce, add enough of the premixed cornstarch and water mixture to achieve the consistency that you like, simmering briefly.
- Garnish with some coriander and red chilli, if desired, and serve with rice.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
